I was wondering if anyone has "sealed" a cake before? My mother told me in her cake class (years ago) that they were taught to seal a cake with a powder/water mixture & they could then decorate the cake a couple of days later. She said this helped keep the cake fresh. If this is true does anyone do it now & what kind of mixture do you use!!
Any kind of properly applied crumb coat seals a cake.
I'm thinking she might be referencing royal icing that can be made from meringue powder stuff and powdered sugar and water. Then these are typically covered with marzipan and/or fondant.
But generally American cakes are not covered in royal icing but often are crumb coated.
agree with k8 .... I often explain to brides that once a cake is iced, it is sealed, much like a plastic wrapper on a loaf of brad. The icing prevents the air from getting to the cake, which is what causes a cake to dry out.